Goan Prawn Rissois
Golden, crispy pockets filled with a creamy, savory prawn mixture. This classic Goan-Portuguese snack is a beloved appetizer, perfect for parties or a special teatime treat.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Creamy Prawn Filling
- b.Melt 2 tbsp of butter in a pan over medium heat. Add the chopped onion, minced garlic, and green chilies. Sauté for 3-4 minutes until the onions are soft and translucent.
- c.Add the finely chopped prawns and cook for 2-3 minutes until they turn pink and are just cooked through. Do not overcook.
- d.Sprinkle 2 tbsp of all-purpose flour over the prawns and stir continuously for 1 minute to cook out the raw flour taste.
- e.Gradually pour in 3/4 cup of milk while whisking constantly to prevent lumps. Continue to cook for 3-4 minutes until the mixture thickens to a creamy, paste-like consistency.
- f.Remove the pan from the heat. Season with 1/2 tsp salt and black pepper. Stir in the fresh lemon juice and chopped coriander leaves.
- g.Transfer the filling to a bowl, cover, and let it cool completely in the refrigerator for at least 30-40 minutes. This step is crucial for easy handling.
- 2
Step 2
- a.Make the Pastry Dough
- b.In a saucepan, combine 1/2 cup milk, 1/2 cup water, 2 tbsp butter, and 1/2 tsp salt. Bring the mixture to a rolling boil over medium-high heat.
- c.As soon as it boils, reduce the heat to low and add 1.5 cups of all-purpose flour all at once.
- d.Immediately start stirring vigorously with a wooden spoon. The mixture will quickly come together. Continue stirring for 1-2 minutes until it forms a smooth ball of dough that pulls away from the sides of the pan.
- e.Transfer the hot dough to a lightly floured surface. Be careful as it will be hot. Let it cool for a few minutes until you can handle it.
- f.Knead the dough for 2-3 minutes until it is very smooth, soft, and pliable. Cover with a damp cloth and let it rest for 10 minutes.
- 3
Step 3
- a.Shape the Rissois
- b.Divide the rested dough into two equal portions. On a lightly floured surface, roll one portion of the dough very thinly, about 2mm thick.
- c.Using a 3-inch (7-8 cm) round cookie cutter or the rim of a glass, cut out as many circles as you can.
- d.Place about 1 heaping teaspoon of the completely cooled prawn filling on one half of each dough circle. Do not overfill.
- e.Moisten the edges of the circle with a little water, then fold the other half over the filling to create a half-moon shape.
- f.Press the edges together firmly to seal. You can crimp the edges with a fork for a decorative and secure seal. Repeat with the remaining dough and filling.
- 4
Step 4
- a.Coat and Fry to Golden Perfection
- b.Set up your coating station: one shallow dish with the 2 beaten eggs and another with the 1.5 cups of breadcrumbs.
- c.Heat 3 cups of oil in a deep pan or kadai over medium heat until it reaches 175-180°C (350°F). If you don't have a thermometer, a small piece of dough should sizzle and turn golden in about 30-40 seconds.
- d.Dip each rissoi first into the beaten egg, allowing any excess to drip off, and then coat it evenly and generously in the breadcrumbs.
- e.Carefully place 3-4 coated rissois into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature.
- f.Fry for 2-3 minutes per side, until they are a deep golden brown and crispy all over.
- g.Using a slotted spoon, remove the fried rissois and place them on a wire rack or paper towels to drain excess oil.
- h.Serve hot with tomato ketchup, chili sauce, or a simple chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the prawn filling is completely cold and thick before stuffing. A warm or runny filling will make the dough soggy and cause the rissois to burst.
- 2Seal the edges of the rissois very tightly. Any small gap can cause the creamy filling to leak out during frying.
- 3Maintain a consistent medium heat while frying. If the oil is too hot, the outside will burn before the pastry is cooked. If it's too cool, the rissois will absorb too much oil.
- 4For perfectly uniform dough thickness, consider using a pasta roller if you have one.
- 5You can prepare the rissois up to the coating stage and freeze them. Place them on a tray in a single layer and freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
Adapt it for your goals.
Filling
For a vegetarian version, replace prawns with an equal amount of finely chopped mushrooms, sweet corn, and sautéed bell peppers.
FlavorFlavor
Create a chicken version by using finely minced cooked chicken instead of prawns. Add a pinch of nutmeg to the white sauce for a classic flavor pairing.
Cooking MethodCooking Method
For a healthier alternative, bake the rissois in an air fryer. Lightly spray them with oil and air fry at 190°C (375°F) for 10-12 minutes, flipping halfway, until golden and crisp.
Why this is on our healthy list.
Rich in Protein
Prawns are an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle health, and maintaining a healthy immune system.
Source of Key Minerals
Prawns provide important minerals like selenium, an antioxidant that protects cells from damage, and iodine, which is crucial for thyroid function and metabolism.
Provides Energy
The carbohydrates from the pastry provide a quick source of energy, making this a satisfying and energizing snack, especially when you need a savory pick-me-up.
Frequently asked questions
A serving of four Goan Prawn Rissois contains approximately 450-550 calories. The exact number can vary based on the size of the rissois and the amount of oil absorbed during frying.